|Basil pesto for topping||2 tsp|
|Cherry tomatoes, halved||8-10|
|Crusty sourdough bread||To taste|
|Heavy cream||½ cup|
|Pomi Crushed Tomatoes with Onion||1 (13.8 oz) Box|
|Salt and pepper||To taste|
The secret to making delicious Gazpacho in a snap is Pomì Crushed Tomatoes with Onion Sauce Starter. It gives the soup a silky-smooth texture that’s bursting with from-the-garden summer flavors.
Add Pomi Crushed Tomatoes with Onion, heavy cream and ½ tsp each salt and pepper to a food processor or high powered blender.Blend until smooth.
Chill 1-2 hours.
Ladle into soup bowls. Top with halved cherry tomatoes, fresh chopped basil, torn crusty bread and basil pesto.